Sunflower Seed Pate

This is a dip that I came across a recipe for back in the day when I was catering as part of a duo called 'Grace Hearth.' We quickly fell in love with this one and we served it at more weddings and baby showers and birthdays than I can remember! As happens with recipes, I drifted away from this one for a couple years, but I recently brought it back into my repertoire and hallelujah for that! It's such a winner. And it's easy, too! Give it a try, you won't regret it :)


1.5 cups raw sunflower seeds (soaked 8-12 hours)

1/2 cup freshly-squeezed lemon juice

2 scallions, chopped (most of green and all of white parts)

1/4 cup raw tahini

2 Tablespoons tamari or soy sauce 

2 slices red onion, cut into chunks

3 tablespoons parsley, coarsely chopped 

2 small cloves garlic, coarsely chopped

1/4 teaspoon cayenne pepper (or more to taste)


Soak sunflower seeds in cold water for 8-12 hours; drain and rinse. In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, vinegar or tamari, onion, parsley, garlic, and cayenne until the mixture is a smooth paste. When thoroughly blended, taste and adjust the seasoning. The paté will develop a stronger garlic taste in a few hours.